🌿 Rustic No-Knead Rosemary Garlic Bread

Description

This Rustic No-Knead Rosemary Garlic Bread is an artisan-style loaf that’s crisp on the outside, airy and chewy inside, and bursting with the aroma of fresh rosemary and roasted garlic.
With no kneading required, this bread is easy enough for beginners yet impressive enough for any table. All you need is a few pantry ingredients, a mixing bowl, and some patience for the dough to rise — the oven does the rest!

Perfect alongside soups, stews, pasta, or simply enjoyed warm with butter or olive oil.

🍞 Ingredients

For the Dough

3 cups all-purpose flour (or bread flour for extra chew)
2 teaspoons salt
½ teaspoon instant yeast
1½ cups warm water (about 105°F / 40°C)
2 tablespoons fresh rosemary, finely chopped
4 cloves roasted garlic, mashed
1 tablespoon olive oil (optional, for flavor and tenderness)

🍳 Instructions

Mix the dough:
In a large mixing bowl, combine flour, salt, and yeast. Add warm water, rosemary, roasted garlic, and olive oil (if using). Stir with a wooden spoon or spatula until a shaggy dough forms.
No kneading needed — just mix until combined.
First rise (slow fermentation):
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12–18 hours. The dough should double in size and be bubbly on top.
Shape the dough:
Lightly flour your hands and surface. Gently shape the dough into a ball by folding the edges toward the center.
Place it on parchment paper and cover lightly with a towel for a 30–45 minute rest while the oven preheats.
Preheat oven and pot:
Place a Dutch oven (or heavy oven-safe pot with lid) in your oven and preheat to 450°F (230°C) for 30 minutes.
Bake the bread:
Carefully remove the hot Dutch oven, lift the dough (with parchment) into it, cover with the lid, and bake for 30 minutes.
Remove the lid and bake another 10–15 minutes until golden brown and crisp.
Cool and serve:
Transfer to a cooling rack and let the loaf cool for at least 20 minutes before slicing. Enjoy warm with butter, soup, or olive oil.

🍽️ Servings

Serves: 8–10 slices
Total Time: 14–18 hours (mostly resting)
Active Time: 10 minutes

🔍 Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~160 kcal
Protein	5 g
Fat	2 g
Carbohydrates	30 g
Fiber	1 g
Sugars	0 g
Sodium	380 mg
Calcium	10 mg

(Values are approximate and vary by ingredients used.)

🌿 Health Benefits

Heart-healthy: Olive oil and garlic provide anti-inflammatory and heart-supportive benefits.
Digestive aid: Garlic promotes gut health and supports immunity.
Low in sugar & preservatives: Made from whole ingredients — no additives or artificial sweeteners.
Stress-free homemade bread: No kneading required and minimal cleanup!
Herbal goodness: Rosemary adds antioxidants and improves circulation.

💡 Notes & Tips

Flour choice: Bread flour gives a chewier texture; all-purpose makes it slightly softer.
Roasted garlic tip: Roast whole garlic cloves in foil with olive oil at 400°F (200°C) for 30 minutes — they’ll be caramelized and spreadable.
Crispier crust: Bake the last 10 minutes directly on the oven rack (out of the pot).
Storage:
- Room temperature: 2–3 days in a paper or bread bag.
- Freezer: Up to 3 months (slice first for easy toasting).
Reheat: Warm in the oven at 350°F (175°C) for 10 minutes or toast slices before serving.
Flavor variations: Add sun-dried tomatoes, olives, or parmesan for a Mediterranean twist.

❓ Q & A

Q: Can I make this without a Dutch oven?
A: Yes! Use a heavy baking dish covered with foil or bake directly on a baking sheet with a small pan of water on the bottom rack to create steam.

Q: What’s the best way to tell if my bread is done?
A: The crust should be deep golden brown, and the internal temperature should read 200–210°F (93–99°C) if you have a food thermometer.

Q: Can I speed up the rise time?
A: For a quicker version, use 1 tsp yeast and let it rise for 3–4 hours. It will be slightly less complex in flavor but still delicious.

Q: Can I add whole wheat flour?
A: Yes! Substitute up to 1 cup of whole wheat flour for a nuttier taste — you may need an extra tablespoon of water.

Q: How do I keep the crust soft?
A: Wrap the bread in a clean kitchen towel while it cools. For a crisp crust, cool uncovered on a wire rack.

Q: What can I serve it with?
A: Perfect with soups, pasta, cheese boards, or as a side to roasted meats and salads.